This cupcake with white chocolate chips and chunks of cherry is superb with White Chocolate Frosting (page 94). Top the cupcakes with a cherry for a special finishing touch. For a holiday version, substitute frozen cranberries for the cherries in the batter.
Sweetness: High
Recipe information
Yield
makes 11
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
Step 2
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda; set aside 1 tablespoon of this coconut flour mixture. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Step 3
Sprinkle the reserved tablespoon of coconut flour mixture over the cherries, tossing to coat thoroughly. Fold the cherries and white chocolate chips into the batter.
Step 4
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 5
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. These cupcakes brown very quickly, but they are not done until they pass the toothpick test. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
